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Posh Squash
A Smart Addition to a Baby or Toddler's Diet
By Donna Smith
1 1/2 pounds yellow crookneck squash, cut into cubes
1 small onion, finely chopped
3 tablespoons butter, divided
1 cup shredded Monterey Jack
1/4 cup freshly grated Parmesan
1/2 cup heavy cream
Salt and pepper, to taste
1/2 cup fresh bread crumbs
Steam or boil the squash until just tender. Set aside. In a skillet, add half the butter and cook the onion until soft. Add the squash, cheeses and cream. Season with salt and pepper. Spoon mixture into a baking dish that's been sprayed with vegetable cooking spray. Melt the remaining butter and combine with the breadcrumbs. Sprinkle over top of squash. Bake at 350 degrees F for 25 to 30 minutes.
1 small butternut squash
1 egg
1/2 cup milk
2 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
Cut squash in half, remove seeds and place in a baking pan, cut side down, with about 1 inch of water. Cook at 350 degrees F until tender. Remove and cool. Remove flesh and put into a bowl. Mash with a fork and add the egg and milk. Mix well. In another bowl, combine the flour, baking powder and cinnamon. Mix well, and then add to the squash mixture. Stir in the vanilla. Allow mixture to rest about 15 minutes. To cook, heat about a 1/2 teaspoon of oil in a skillet or griddle. Pour desired amount into pan and cook about two to three minutes per side. Serve with honey, syrup, butter or other favorite topping.
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